The Japanese also eat, as we talked about upthread, fermented soybeans.
They also eat rotten octopus that's been stored in bamboo. But I don't remember what that dish is called; I'll get back to you.
SFTHM:
What's the name of the Japanese delicacy consisting of rotten octopus innards that have been stored in bamboo? Or was it sponge innards?
Ah, yes, shiokara, one of Japan's more notable delicacies? It is, however, made from squid, bonito, and other fish intestines and allowed to ferment in an earthern jar rather than a bamboo tube. As far as I know, octopus is not used. The only Japanese delicacy I can think of that may outdo the gustatory delights of shiokara is konowata - sea cucumber innards that are allowed to rot inside a bamboo tube. This is something only appreciated by the most refined palate. The consistency and colour of konowata much resembles something I associate with sinus infections. I regret to say that my palate remains unrefined. I have tried, but the aesthetics of konowata escape my rude crude American mind - the sight of glistening strands of fermented innards as they lovingly enfold the chopstick in their viscuous mucus-like embrace is more than I can bear. Cheers!
Yes, but you also once told me how the entrails of sea cucumber were harvested for konowata. They were fed something that caused them to cough up their innards....?
They're not fed anything but rather poked with sticks or even squeezed. The self-defence mechanism of the sea cucumber is to puke its guts up, very literally, which then distract the would be predator. This allows the sea cucumber to flee with the utmost speed to some rocky haven and grow a new set of innards, which seems a very clever thing to be able to do.
